These baked apple cider donuts are covered in cinnamon sugar and are not fried, making them a traditional autumn treat. They’ll be ready to eat in less than an hour, and your kitchen will smell wonderful. Serve with apple cider mimosas or hot apple cider toddies.
Today we’re kicking off the autumn season with apple cider donuts, the king of New England delicacies! There are no unusual materials required, no cooking is required, and all you need is a doughnut pan (aff link). For many years, this has been my go-to apple cider donuts recipe.
Even if you don’t, you can make them into muffins or donut holes using your existing muffin and small muffin pans (recipes for both may be found further down the page).
The first step is to decrease your beautiful, freshly squeezed, preferably local apple cider.
Contents
- Ingredients for apple cider donuts
- Why do I have to reduce the apple cider?
- How are apple cider donuts different from regular donuts?
- Tips for making the best apple cider donuts
- What kind of pan do I need?
- Do I have to coat them in cinnamon sugar?
- How to make apple cider donut muffins
- How to make apple cider donut holes
- How long do they stay fresh?
- Can I freeze cider donuts?
- What to serve with cider donuts
- Apple Cider Donuts
- FAQs
- What is so special about apple cider donuts?
- What makes apple cider donuts different?
- Is it better to bake or fry doughnuts?
- Are apple cider donuts supposed to taste like apples?
- What makes apple cider taste better?
- What state is famous for apple cider donuts?
- Does Krispy Kreme make apple cider donuts?
- Should apple cider donuts be refrigerated?
- What is the chunky stuff in apple cider?
- Are Krispy Kreme donuts baked or fried?
Ingredients for apple cider donuts
Apple Cider Donuts
- 1 cupsapple cider
- 1cinnamon stick
- 2 tablespoons unsalted butter, melted and gently cooled
- 2cupsall purpose flour
- 1teaspoonbaking powder
- 1teaspoonbaking soda
- 1teaspoonground cinnamon
- teaspoonsalt
- teaspooncardamon powder
- 1large egg,room temperature
- cuplight brown sugar
- cupgranulated sugar
- cupmilk,room temperature
- teaspoonvanilla extract
Cinnamon Sugar Topping
- 1cupgranulated sugar
- 1 teaspoonground cinnamon
- cupunsalted butter,melted
Why do I have to reduce the apple cider?
For the finest taste, it should be highly concentrated. If you add the cider directly from the jug, the flavor will be too mild and the donuts will taste bland.
2 cup concentrated cider.2 cups apple cider simmered with a stick of cinnamon (for additional taste) until 1You just need to heat 1 1
How are apple cider donuts different from regular donuts?
Most donuts are fried and produced with a yeast combination, which gives them a significantly distinct consistency. Personally, I love cider doughnuts above anything else!
The texture of apple cider doughnuts is more cake-like or muffin-like. They’re also baked rather than fried, so no oil is required.
They’re tough on the surface but soft on the inside, with a wonderful perfume that makes you want to curl up with a nice book. It’s very intoxicating.
Tips for making the best apple cider donuts
- Allow the melted butter to cool slightly. You risk scrambling the eggs if it’s still boiling hot when you put it to them!
- Avoid overmixing the batter. You’ll wind up with thick, doughy doughnuts. Stop stirring until the batter is smooth and there are no more lumps.
- 3 full. If you do less, they will be less fluffy and more flat. If you continue, you will finish up with doughnuts with no holes. Fill just two of the pan cavities.
What kind of pan do I need?
I have a Wilton doughnut pan (affiliate link) and would suggest acquiring two so you don’t have to bake your donuts in groups of six. The more you can bake at once, the sooner you’ll be done and able to dive in!
You may alternatively use a conventional 12 cup muffin pan or a tiny muffin pan; see the guidelines for that below.
Do I have to coat them in cinnamon sugar?
If you have more self-control than I do, you may eat them plain, without the cinnamon and sugar (I have a jar of this combination on hand at all times). If you want to keep the donuts plain, sprinkle a little extra cinnamon on top after you pour the dough into the pans and just before baking. It simply adds a little extra taste to them!
But if you’re more like me and love to smother everything in sugar, they are ideal.
Not to blow my own horn or anything, but I do want to blow my own trumpet. I’ve seen several recipes that call for nutmeg and cloves, but I didn’t use either. I wanted the cidery sweetness to be the star of this dish, not the spices.
How to make apple cider donut muffins
Bake at 350°F for 20 minutes, or until the tops bounce back when squeezed. This method yields 10-12 muffins.3-3Grease or coat a 12 cup muffin pan with nonstick spray, then fill each cavity approximately 2/3 full with batter.
How to make apple cider donut holes
3 full and bake for 9 minutes at 350F, or until the tops bounce back when squeezed.Grease or coat a small muffin pan with nonstick spray, then fill each cavity approximately 2/3 full with batter.
How long do they stay fresh?
They are significantly better when eaten the same day, particularly while still warm from the oven!
They may, however, be stored in an airtight container at room temperature overnight or in an airtight container in the fridge for up to 3 days.
Can I freeze cider donuts?
Yes! Allow the donuts to cool fully before storing them in a single layer in an airtight container or freezer bag for up to 3 months.
Allow them to defrost at room temperature before coating in the melted butter and cinnamon sugar mixture.
What to serve with cider donuts
- Hot Toddies or Apple Cider Hot Toddies
- Mimosas de Apple Cider (Apple Cider Champagne Cocktail)
- Copycat Starbucks White Chocolate Mocha
- Instant Pot Glhwein (Mulled Wine)
- Easy Homemade Eggnog
- How to Make Cold Brew Coffee
The million-dollar question is, do you like cinnamon sugar-coated donuts or plain donuts? I pledge not to pass judgment.
Apple Cider Donuts
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Description
Equipment
- Donut pan
- Mixing bowls
- Small saucepan
- Whisk
- Pastry bag (reusable)
- Pastry bags (disposable)
Ingredients
Apple Cider Donuts
- 1 cupsapple cider
- 1cinnamon stick
- 2 tablespoons melted and slightly cooled unsalted butter
- 2cupsall purpose flour
- 1teaspoonbaking powder
- 1teaspoonbaking soda
- 1teaspoonground cinnamon
- teaspoonsalt
- teaspooncardamon powder
- 1large egg, room temperature
- cuplight brown sugar
- cupgranulated sugar
- cupmilk, room temperature
- teaspoonvanilla extract
Cinnamon Sugar Topping
- cupunsalted butter, melted
- 1cupgranulated sugar
- 1 teaspoonground cinnamon
Instructions
Donuts:
- Preheat the oven to 350 degrees Fahrenheit. Set aside a doughnut pan sprayed with nonstick spray.
- 1 cinnamon stick, 2 cups apple cider
2 cup of reduced cider. Set aside and let cool.
1 1
In a small saucepan, mix cider and cinnamon stick and simmer for approximately 15 minutes over low heat. Allow to cook until you have 1 - Set aside to cool slightly after melting the butter.
2 tbsp unsalted butter - 8 tsp cardamom powder
4 teaspoon of salt 1
Combine the flour, baking powder, baking soda, cinnamon, salt, and cardamom in a large mixing basin. Place aside.
1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon crushed cinnamon, 1 teaspoon - 1 tsp vanilla extract
12 cup granulated sugar, 2 cup milk, 2 cup light brown sugar 1
In a medium mixing basin, softly whisk the egg. Whisk in the melted butter, brown sugar, granulated sugar, milk, and vanilla extract until smooth. Whisk in the decreased apple cider until thoroughly mixed.
1 huge egg and 1 - Pour the wet mixture into the dry mixture and whisk until smooth and mixed, but don’t overmix! The batter will have the color of pale caramel.
- 3 full. Filling them is simplest using a pastry bag (or a plastic bag with a hole cut in the corner). Make careful to remove any extra batter from the pan! 10 minutes in the oven. Allow to cool on wire racks after removing from pan.
Fill each prepared pan approximately 2/3 full with batter.
Topping:
- 4 teaspoon cinnamon powder
4 pound unsalted butter 1 1
In a small basin, place the melted butter. Whisk together the sugar and cinnamon in a separate small bowl.
1 cup granulated sugar, 1 teaspoon vanilla extract - Dip the tops of the donuts in the melted butter, then in the sugar mixture. Place each coated donut on a wire rack, a baking sheet lined with parchment paper, or immediately on a serving platter or plate. They are best served the same day, but you may keep them in the fridge for up to 3 days in a covered container. Enjoy!
Notes
Nutrition Facts
This piece was first published in February 2014, however it has since been revised for clarity and to add gleaming new photographs.